Ingredients:

1 T. butter
3/4 C. chopped onion
1 large clove garlic, minced
1/2 t. salt
1/4 t. ground cumin
2 T. flour
1 1/2 C. chicken broth
2 cans or jars (4.5 ounces each) chopped green chilies (undrained)
vegetable oil for softening tortillas
12 corn tortillas
2 C. coarsely shredded cooked chicken
2 C. shredded Mexican-blend cheese
1 C. whipping cream
1/3 C. sliced green onions
1 can (2.5 ounces) sliced ripe olives, drained
3 roma tomatoes, seeded and chopped
Chopped fresh cilantro (optional)

Methods:

In saucepan, melt butter over medium heat.Saute onion until transparent.Stir in garlic, salt and cumin. Stir in flour until well combined.Slowly stir in broth.Add chilies and stir well. Reduce heat to simmer; cook, uncovered, about 15 minutes. (Sauce can be prepared to this point, cooled and refrigerated 24 hours in advance.)

Preheat oven to 350°F. Place as many tortillas on 2 cookie sheets as will fit in a single layer. Brush lightly on both sides with vegetable oil. Bake 3 minutes to warm and soften tortillas before rolling. Stack on plate and cover with foil to keep warm while filling. Repeat until all tortillas are warmed.

Combine chicken and 1/2 cup of the green chili sauce. To fill tortillas, place 2 tablespoons chicken mixture and 2 tablespoons cheese across center of each tortilla. Roll up and place seam-side-down in shallow 13 x 9 inch baking dish. Pour remaining sauce over rolled enchiladas; then pour cream evenly over entire mixture and top with remaining cheese. Sprinkle with the green onions and ripe olives. Bake, uncovered, in preheated oven for 20 minutes. Sprinkle with chopped tomatoes and cilantro, if desired, and serve.

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